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–+ servings
Benjamin

Pot of Gold Mini Rainbow Cheesecakes

St. Patrick’s Day! With vibrant rainbow layers, a creamy cheesecake filling, and a hidden "pot of gold" surprise inside, these bite-sized treats are as magical as they are delicious. The smooth, rich cheesecake pairs perfectly with a crunchy graham cracker crust, making every bite a delightful mix of flavors and textures. Whether you're celebrating with family, hosting a party, or just want a fun baking project, these mini cheesecakes will bring joy to everyone!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 2 hours 45 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the crust:
  • 1 ½ cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • ¼ cup unsalted butter melted
For the cheesecake filling:
  • 16 oz cream cheese softened
  • ¾ cup granulated sugar
  • 1 tablespoon cornstarch
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Gel food coloring: red orange, yellow, green, blue, purple
For the "pot of gold" surprise:
  • ½ cup gold sprinkles or edible gold pearls
For topping:
  • Whipped cream
  • Additional gold sprinkles
  • Chocolate gold coins optional

Method
 

  1. Prepare the Crust
  2. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  3. Mix graham cracker crumbs, sugar, and melted butter in a bowl.
  4. Press about 1 tablespoon of crust mixture into the bottom of each cupcake liner.
  5. Bake for 5 minutes, then let cool.
  6. Make the Cheesecake Batter
  7. In a mixing bowl, beat cream cheese until smooth. Add sugar, cornstarch, sour cream, and vanilla.
  8. Add eggs one at a time, mixing gently until just combined.
  9. Divide batter into six bowls and color each with gel food coloring to create rainbow layers.
  10. Layer the Cheesecakes
  11. Start with purple batter and spoon a small amount into each muffin cup. Repeat with blue, green, yellow, orange, and red, carefully layering each color.
  12. Bake at 325°F (163°C) for 18-20 minutes, or until set. Let cool completely.
  13. Add the "Pot of Gold" Surprise
  14. Use a small knife or spoon to create a tiny cavity in the center of each cheesecake.
  15. Fill with gold sprinkles or edible gold pearls, then top with whipped cream.
  16. Decorate and Serve
  17. Sprinkle additional gold decorations on top. Add chocolate gold coins if desired.
  18. Chill for at least 2 hours before serving.

Notes

  • Use gel food coloring for vibrant colors without altering the batter consistency.
  • Cheesecakes can be made a day in advance and stored in the refrigerator.
  • To prevent cracks, avoid overmixing the batter and allow the cheesecakes to cool gradually.

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